以前はReader's Digestは気に入った記事しか読んでいませんでしたが、最近は広告を含めほとんど全ての記事を読んでいるので、毎月連載されているWHAT'S COOKINGにあったこの単語は何度も目にしているはずです。
Ingredients (18 servings)
2 1/2 cups all-purpose flour
今回この "all-purpose flour" が気になったのは、小麦粉安売りの表示をスーパーで見掛けたのですが、小麦粉には薄力粉と書かれていました。薄力粉に対して、強力粉がある事は私でも知っています。もっともどちらがうどん用でどちらがパン用かは知りませんが。考えて見ると英語で薄力粉、強力粉を何と言うか知りません。そこで和英辞典を見ると、それぞれ
soft flour/weak flour/cake flour、hard flour/strong flour/bread flourとありました。 となると "all-purpose flour" はその中間と言うか、両方の小麦粉を混ぜた小麦粉の様な気がします。そもそも同じ小麦粉の薄力粉と強力粉はどう違うのでしょうか？ 英英辞書でその違いが分かるか見てみます。
Dictionary.comに次ぎの説明がありました。
bread flour: wheat flour from which a large part of the starch has been removed, thus increasing the proportion of gluten.
cake flour: finely ground wheat flour.
やはり辞書の説明は簡単すぎるのでWikipediaを見ると、
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
薄力粉と強力粉の違いはグルテンの量によるのですね。 "all-purpose flour" の個所も抜粋します。
All-purpose or plain flour is a blended wheat flour with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers' flours which is acceptable for most household baking needs.
何年も前になりますが、小麦粉を練って、そしてソースもトマトを煮て、自家製のピザを作って食べていましたが最近は卓球の練習に忙しくそんな暇は全く無くなりました。
Ingredients (18 servings)
2 1/2 cups all-purpose flour
今回この "all-purpose flour" が気になったのは、小麦粉安売りの表示をスーパーで見掛けたのですが、小麦粉には薄力粉と書かれていました。薄力粉に対して、強力粉がある事は私でも知っています。もっともどちらがうどん用でどちらがパン用かは知りませんが。考えて見ると英語で薄力粉、強力粉を何と言うか知りません。そこで和英辞典を見ると、それぞれ
soft flour/weak flour/cake flour、hard flour/strong flour/bread flourとありました。 となると "all-purpose flour" はその中間と言うか、両方の小麦粉を混ぜた小麦粉の様な気がします。そもそも同じ小麦粉の薄力粉と強力粉はどう違うのでしょうか？ 英英辞書でその違いが分かるか見てみます。
Dictionary.comに次ぎの説明がありました。
bread flour: wheat flour from which a large part of the starch has been removed, thus increasing the proportion of gluten.
cake flour: finely ground wheat flour.
やはり辞書の説明は簡単すぎるのでWikipediaを見ると、
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
薄力粉と強力粉の違いはグルテンの量によるのですね。 "all-purpose flour" の個所も抜粋します。
All-purpose or plain flour is a blended wheat flour with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers' flours which is acceptable for most household baking needs.
何年も前になりますが、小麦粉を練って、そしてソースもトマトを煮て、自家製のピザを作って食べていましたが最近は卓球の練習に忙しくそんな暇は全く無くなりました。
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